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Effect of Saururus chinensis Powder Addition on the Quality of Sugar Snap Cookies  

Bae, Hyun Joo (Department of Food & Nutrition, Daegu University)
Lee, Hye Yeon (Department of Food & Nutrition, Daegu University)
Lee, Jin Hyang (Department of Food & Nutrition, Daegu University)
Lee, Jun Ho (Department of Food Science & Engineering, Daegu University)
Publication Information
Food Engineering Progress / v.14, no.3, 2010 , pp. 256-262 More about this Journal
Abstract
Saururus chinensis powder was added into cookie dough at 5 levels (0%, 1.5%, 3%, 4.5%, and 6%) by partially replacing equivalent amount of wheat flour in cookie formulation, and cookies thus made were evaluated for physicochemical properties and sensory quality by a small semi-trained panel. Thickness and density of cookies increased significantly with increase in Saururus chinensis powder content (p<0.05); however, those of dough were not affected (p<0.05). The pH of both dough and cookies decreased significantly as the level of Saururus chinensis powder increased (p<0.05). Lightness and yellowness decreased significantly as the Saururus chinensis powder content increased while redness increased significantly (p<0.05). Spread factor decreased with the powder addition (p<0.05). Sensory evaluation indicated that samples with higher amount of the powder received higher scores in terms of taste, flavor, and color but not for hardness (p<0.05). Finally, correlation analysis showed that level of Saururus chinensis powder incorporation was well-correlated with most of the physicochemical properties and sensory attributes studied.
Keywords
sugar-snap cookie; Saururus chinensis powder; physicochemical; sensory properties; correlation;
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